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Minjin Buckwheat Noodles

Thursday, November 22, 2012

In Korea, the most popular style of buckwheat noodles is naengmyeon: chewy buckwheat noodles in a clear pickled turnip soup. It is good but I sometimes miss having Japanese soba which is softer and more delicate.

I am always a fan of skillfully made noodles- especially when they are made from buckwheat.

Buckwheat noodles are very difficult to make because the shatter easily when rolled and cut. Korean noodles use some extra starch to bind them which makes them chewier.

Mijin buckwheat noodle center (미진메밀국수전문점) makes fine noodles that are between Japanese and Korean noodles. They have an al dente bite but a silky slurp. The buckwheat flavor is not overpowering and it works well with the sauce mixed with daikon and onions.

7,000 won will get you two trays so four rounds of buckwheat noodles. You won't go hungry.

Minjin Seoul Jongno-gu Jongno 1-ga 24 bonji 02-732-1954

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About me

Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He does food tours, events, and consulting in Seoul and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.